Directions
- 1Heat the oil in a pot and add the lamb to sear until browned, then remove and set aside.
- 2Stir in the onion and garlic, and add the lamb back to the pot.
- 3Add tomato paste and stir until well combined, then add celery with leaves along with the spices.
- 4Add lentils, chickpeas, crushed tomatoes, and beef broth until the pot is full, then let cook for about 40 minutes or until lentils are soft.
- 5Add cilantro, parsley, and vermicelli noodles, then season with salt and pepper and cook for about 15 minutes.
- 6Add the flour slurry to thicken the soup.
- 7Serve with a squeeze of lemon and enjoy!
Ingredients
- 500 g lamb shoulder, cut into small cubes
- oil
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 3 tbsp tomato paste
- 2 tsp ginger
- 1 tbsp ground turmeric
- 1 tsp cinnamon
- 1 tsp ground cumin
- 0.75 cup chickpeas
- 0.75 cup brown lentils
- beef broth
- crushed tomatoes
- 1 celery stalk (with leaves), finely chopped and cubed
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- flour slurry
- salt
- pepper
- 0.5 cup broken vermicelli
- lemon
Equipment
potchopping boardknifewooden spoonladlewhiskbowlburner
Tips
- Cook and season with your heart.
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